E. coli is naturally present in the intestines of
animals which can contaminate muscle meat at slaughter.
This particular strain of E. coli produces a disease in
humans called Hemorrhagic Colitis. The disease can cause
serious illness and death, especially in children. To
keep your foods free of E. coli, cook ground beef
thoroughly to 160°F. Also, do not cross-contaminate.
Bacteria in raw meat juices can contaminate ready-to-eat
foods. Hands or kitchen equipment can also spread the
bacteria.